rack of lamb, frenched (about 8 cutlets)
Salt and pepper
to 4 tablespoons Dijon mustard
to 4 tablespoons olive oil
cup fresh breadcrumbs
cup grated Parmesan cheese
tablespoons chopped fresh herbs, such as parsley, thyme, and rosemary...
Heat the oven to 425°F/220°C.
Season the meat with salt and pepper. Mix together the oil and mustard, then slather all over the rack to coat well. Mix together the breadcrumbs, cheese, and herbs, then pack the mixture onto the lamb rack.
Place the lamb on a rack, bones arching upwards, in a roasting pan just large enough to hold it and place in oven. Roast until the meat is done to your liking, knowing that 20 minutes will give you medium-rare meat. Let the meat rest out of the oven 10 minutes before carving.